Creamy (Dairy-free!) Black-eyed Peas Curry

With the cold weather coming up, this black-eyed pea curry can be enjoyed by itself or garnished with avocados, cheese, or yogurt. It is rich in fiber, iron and anti-inflammatory turmeric & ginger. The almond meal in this version gives it extra creaminess along with added fiber, heart-healthy monounsaturated fat and protein.

Also great, black-eyed peas don’t require soaking like other beans and lentils. I made these in my Instapot for quick week-day dinner.

Makes 6 cups; 1 serving = 1 cup cooked peas

Ingredients:

Dry black eyed peas, rinsed - 2 cups

Avocado or olive oil - 2 tablespoons

Pomi crushed, strained tomatoes - 1 cup

Ginger, minced - 2 inches grated, approx. 2 tablespoons

Garlic cloves, minced - 3 cloves chopped, approx. 1 tablespoon

Turmeric powder - 1 ½ tsp

Coriander powder - 3 tsp

Salt - 1 ½ tsp salt, adjust to your taste

Fenugreek leaves crushed (optional) - 1 tablespoon

Garam masala powder - 1 tsp

Almond meal - ¼ cup

Water - 4 cups for cooking, 1/2 cup for almond meal paste at end

Method:

Soak the peas for 1 hour if you have time. Throw soaking water away before cooking (this helps the digestibility of the beans).

Turn on Instapot on saute mode, “Normal” setting

Once hot, add the oil and then the cumin seeds.

Once the seeds start turning brown, turn down heat to “Less” setting

Add ginger, garlic and stirfry; cover for 3 minutes.

Add crushed tomato & all dry spices except the garam masala (add that at the end)

Continue cooking on less heat setting for 10 minutes.

Add the peas along with 4 cups of water.

Set Instapot on “Manual Pressure” mode for 20 mins.

Allow pressure to Natural release

Once open, add almond meal to warm water and mix into curry.

Add garam masala at the end and optional garnish with chopped cilantro.